Posted: Fri Jan 16, 09 9:24 pm Post subject: Do you have a Pork Sausage Recipe?
My sister in law has just finished the Matanza (pig slaughter and processing) and besides the chorizo, black pudding, salami and various joints, now wants to make Pork Sausage.
Does anyone have a good recipe for a decent Pork Banger?
Cheers
Bebo
Joined: 21 May 2007 Posts: 12590 Location: East Sussex
Posted: Fri Jan 16, 09 9:46 pm Post subject:
The standard pork 'butchers' banger I make is:
1kg pork
200g breadcrumb
15g sage
10g white pepper
5g salt
200ml water
Simple, but tasty.
Pork, fennel and lemon is nice - think judith put recipe for it on DS somewhere. I can dig you out some recipies for standards like pork and leek ad pork and apple if you like.
1kg pork
200g breadcrumb
15g sage
10g white pepper
5g salt
200ml water
Simple, but tasty.
Pork, fennel and lemon is nice - think judith put recipe for it on DS somewhere. I can dig you out some recipies for standards like pork and leek ad pork and apple if you like.
That would be great thanks......they don't really have a traditional pork sausage other than chorizo here in Spain so variations on a theme would be good. The apple and leek additions sound good.
Is it important to add some pork fat?...your recipe just says pork.
Bebo
Joined: 21 May 2007 Posts: 12590 Location: East Sussex
Posted: Sat Jan 17, 09 10:40 am Post subject:
I suppose it depends what bit of the pig you are making into sausages. I tend to use belly off-cuts, cheeks and the hand, minced up. There's usually enough fat in that mix for them not to be dry, but if you were using lean cuts like leg then you'd need to add fat.
Anyway, I've found my sausage recipe book and will post a couple for you now.
mochyn
Joined: 21 Dec 2004 Posts: 24585 Location: mid-Wales
Posted: Sat Jan 17, 09 10:43 am Post subject:
I like a bit of mace in the mix. And a mix of offcuts with belly and shoulder is good.
Bebo
Joined: 21 May 2007 Posts: 12590 Location: East Sussex
Posted: Sat Jan 17, 09 10:44 am Post subject:
Pork and leek
1kg pork shoulder (or whatever bits you are using really)
200g breadcrumbs or rusk
200ml water
100g finely chopped leek
10g salt
5g black pepper
Sweat the leeks in a oliver oil to soften them a bit and leave to cool. Mix all of the dry ingredients together (rusk, salt and pepper) to make sure they get mixed through the sausage fully. Mince hte pork and mix with the leek, add the dry ingredients and water and mix again. Get stuffing......
Bebo
Joined: 21 May 2007 Posts: 12590 Location: East Sussex
Posted: Sat Jan 17, 09 10:55 am Post subject:
Pork and apple
1kg pork shoulder
150g breadcrumbs or rusk
200ml dry cider
2 cooking apples (Bramleys if you can get them)
5g salt
5g black pepper
Much the same as the last one but peel and section the apples and put in some water with some lemon juice in and bring to the boil to partially cook. Mince the pork and the apple together.
Bebo
Joined: 21 May 2007 Posts: 12590 Location: East Sussex
Posted: Sat Jan 17, 09 10:57 am Post subject:
Toulouse sausage
Very meaty these ones, I usually make a few specifically for when I make a cassoulet.
1kg pork shoulder
450g belly
150ml dry white wine
15g salt
10g sugar
3 crushed garlic cloves (or more if you like them really garlicky).
mochyn
Joined: 21 Dec 2004 Posts: 24585 Location: mid-Wales
Posted: Sat Jan 17, 09 10:59 am Post subject:
Bebo wrote:
Toulouse sausage
Very meaty these ones, I usually make a few specifically for when I make a cassoulet.
1kg pork shoulder
450g belly
150ml dry white wine
15g salt
10g sugar
3 crushed garlic cloves (or more if you like them really garlicky).
I want to eat those NOW. Might make some next week. Oh, hang on: I've only got thin casings. Bum.
Bebo
Joined: 21 May 2007 Posts: 12590 Location: East Sussex
Posted: Sat Jan 17, 09 11:04 am Post subject:
Come on mochyn, you're the sausage queen, got any recipies or are they all top secret.
mochyn
Joined: 21 Dec 2004 Posts: 24585 Location: mid-Wales
Posted: Sat Jan 17, 09 11:12 am Post subject:
Nooo... I just bung in what's to hand! Like sun-dried toms (soaked). I do apple and leek like yours, though. Very popular.
Bebo
Joined: 21 May 2007 Posts: 12590 Location: East Sussex
Posted: Sat Jan 17, 09 11:18 am Post subject:
I'm shocked. I would have expected you to have a special clipboard with all of your recipies listed on it - or am I mixing you up with MJ?
If you like I'll post some more later as I have a book of sausage recipies (saddo that I am).
mochyn
Joined: 21 Dec 2004 Posts: 24585 Location: mid-Wales
Posted: Sat Jan 17, 09 11:22 am Post subject:
Bebo wrote:
I'm shocked. I would have expected you to have a special clipboard with all of your recipies listed on it - or am I mixing you up with MJ? ...
Thanks for making me laugh! Me? Organized?
twoscoops
Joined: 28 Oct 2004 Posts: 1924 Location: Warwickshire
Posted: Sat Jan 17, 09 11:24 am Post subject:
It is nearly Burn's Night so how about a porky haggis pudding? Simmer liver, heart & belly for 40 mins, remove from the pan and simmer some pearl barley while mincing the meat. Mix in some white pepper and you're done.
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